Ingredient : => 1/2 teaspoon paprika => 1/2 teaspoon salt => 1/4 teaspoon pepper => 3 large boneless, skinless chicken breasts, cut into 2-inch pieces => 2 eggs, slightly beaten => 1 cup Italian seasoned bread crumbs => 1/2 cup sugar => 1/2 cup lemon juice => 1 1/2 teaspoons curry powder Directions: =>Preheat oven to 400 degrees F => then Shake together paprika, salt, and pepper in bowl. Sprinkle remedy over chicken pieces. Dip pieces in egg, then dredge in bread crumbs. Arrange chicken pieces in a single layer in an aluminum foil-lined 15×10-inch jelly roll pan. =>Bake in preheated oven for 15 minutes, turning once. => […]
Italian Pesto Pizza
Ingredients: => 1 (10 ounce) container refrigerated pizza crust => 1/2 cup pesto => 6 ounces marinated fresh mozzarella cheese, sliced => 1/2 cup prosciutto => 1/4 cup chopped fresh parsley => 3 tablespoons chopped fresh basil => 3 tablespoons grated Parmesan cheese Directions => Preheat oven to 400 degrees F (200 degrees C). =>Then, Roll out pizza dough as directed on package. expanse the pesto evenly on the layer. Arrange mozzarella slices over the pesto scatter prosciutto over the mozzarella. Sprinkle pizza with the fresh parsley, fresh basil, and grated Parmesan. => Bake in preheated oven, up-to crust is […]
Chicken Pot Pie
Ingredients: => 1 pound skinless, boneless chicken breast halves – cubed => 1 cup sliced carrots => 1 cup frozen green peas => 1/2 cup sliced celery => 1/3 cup butter => 1/3 cup chopped onion => 1/3 cup all-purpose flour => 1/2 teaspoon salt => 1/4 teaspoon black pepper => 1/4 teaspoon celery seed => 1 3/4 cups chicken broth => 2/3 cup milk => 2 (9 inch) unbaked pie crusts Directions: => Preheat oven to 425 degrees F . =>First take a cooking pan, carrots, peas and celery . add water to cover and boil for 15 minutes […]
Ingredients : => 250 gm semolina => 650 ml water => 75 gm ghee => 5 gm mustard seeds => 2 gm black gram dal => 2 gm bengal gram dal => 100 gm onions => 5 gm green chillies => 25 gm cashew nuts => 2 gm curry leaves salt Garnishing: => Coriander leaves => Fresh grated coconut Method => Boil water. => Slice onions and cut the chillies lengthwise. => Heat a deep pan with ghee. Add mustard, when crackling add the dals and sauté until golden. => Add onions, curry leaves, cashew nuts and green chillies. When […]
Chewy Oatmeal Cookies Recipe
Ingredients => 1 cup butter, softened => 1 cup sugar => 1 cup packed brown sugar => 2 eggs => 1 tablespoon molasses => 2 teaspoons vanilla extract => 2 cups all-purpose flour => 2 cups quick-cooking oats => 1-1/2 teaspoon baking soda => 1 teaspoon ground cinnamon => 1/2 teaspoon salt => 1 cup each raisins and chopped pecans => 1 cup (6 ounces) semisweet chocolate chips Directions => In a vast dish, cream spread and sugars until light and cushioned. Include the eggs, molasses and vanilla; beat well. => Combine the flour, oats, heating pop, cinnamon and salt; […]
=> 2 boneless chicken breasts,boiled and chopped
=> 3 Hard- boiled eggs
=> 1 medium onion,cut into 1/2 inch pieces
=> 4 medium Potatoes,boiled
=> 2 medium Tomatoes,seeded and cut into 1/2 inch pieces
=> 6 Lettuce leaves,chilled
=>3/4 cup Mayonnaise
=>salt to taste
=> 1 tspn white pepper powder
=>Peel and cut 3 eggs lengthways into eight slices.Peel and cut 1 medium potatoes into half-inch cubes.
=>Combine 2 boiled and chopped chicken, 3 hard boiled eggs, 1 medium onion and 2 medium potatoes in large bowl.
=>in a separate small bowl,combine 3/4 cup mayonnaise with salt and 1 tspn white pepper powder.
=>Add the dressing to the chicken mixture and mix well.
=> Decorate with 2 medium chopped tomato,cover with cling film and place in a refrigerator for 25 to 30 minutes.Serve chilled.
=> 1/4 cup chopped green capsicum
=> 1/4 cup chopped yellow bell pepper
=> 1/4 cup chopped red bell pepper
=> 1/4 cup boiled chicken cubes
=> 5/2 tsp butter
=> 5/2 tsp crushed garlic
=> 4 tspn refined flour
=> 3-4 cups chicken stock
=> salt to taste
=> Crushed peppercorns to taste
=> 1/4 cup chopped mushrooms
=> 2 tbspn cream+ for garnishing
=> Fresh basil leaves for serving
=>Heat 3/2 tspn butter in a non-stick pan.Add garlic and saute for 1/2 minute.
=>Add refined flour , mix well and saute for a minute.Add stock and stir to mix,keep whisking and cook till thick.
=> Heat remaining butter in another non-stick pan.Add stock and stir to mix, keep whisking and cook till thick.
=> Heat remaining butter in another non-stick pan.Add remaining garlic,green capsicum,yellow pepper,red pepper,salt,crushed pepper and mushrooms and saute well.
=> Strain the soup into this pan. Stir to mix and adjust consistency by adding more stock, if required.
=> Switch off heat,add 2 tbspn cream and mix well.
=> Transfer soup into a serving bowl.Add chicken cubes,torn basil leaves and leaves and swirl of cream. serve piping hot.
1 tbs boneless breast chicken
1/2 cup diced cellary
1 diced green bell pepper/capsicum
1 diced onion
2 tbsp all purpose flour
2 tbsp gram flour/besan
1/2 cup corn starch
3 tbsp tomato paste
2 tbsp ginger/ Garlic paste with 2 red chili
5 green onion/scallions
4 green chili
2 tbsp water(as needed)
3 tbsp green chili souce
1 cup soya souce
1 tbsp sesame oil
1 tbsp deggi mirch/paprika
1 tsp salt
1 tsp cumin seed
1 tsp cumin powder
1 tsp turmeric powder
1 tsp coriander powder
1 tsp black pepper/capsicum1 tsp aji no moto
3 tbsp olive oil
=> first, Add corn starch, gram flour, apf,add salt ,black pepper and mix it well.
=> Add little water and mix it well set aside for 15 minutes.
=> fry marinted chicken untill turns golden brown.
=> add olive oil and cumin seed in other pan.
=> add Garlic/Ginger and 2 red chili paste and cook for 1 minute.
=> add onion and cook for 1 minute.
=> add sesame oil,green bell pepper.
=> add cellary and cook for 1 more minute.
=> add tomato paste,soya sauce,green chili sauce and green chili.
=> add all spices and mix it well.
=> add chicken and mix it well and serve hot.
=> take a kadai and heat 3 tblsp oil,add 2 small elaichi,dalchini,javatri,big elaichi,loong,tejpatta,dhania seeds,chopped onion and bake on high flame.
=> once onion gets brown add ginger garlic paste, tomato crush and mix well on plame.
= Add 1 tbsp black pepper ,2 tbsp ser chilly powder, 1/2 spoon haldi, 1 tbsp dhania, 1 tbsp jeera dust and add chicken in it. marinate it.
=> Add 1 cup water and let it cook for certain white.
=> now take a pan, put 1 tblsp oil, fry the chopped capsicum and tomatoes
=> garnish the cooked chicken with cooked capsicum & tomatoes, crushed dhania and a fried red frosty.
=> 600gms boneless chicken(pieces)
=> 3/2cups Basmati rice (boiled)
=> 3 tbsps + to deep fry Oil
=> medium onions(sliced)
=> 1 inch cinnamon stick
=> 2 bay leaves
=> 6 cloves
=> 1 tbsp cumin seeds
=> 4 green cardamoms
=> 3 green chillies(slit)
=> 1/4 tbsps turmeric powder
=> 2 medium tomatoes(chopped)
=> to taste salt
=> 3/2 tbsps ginger-garlic paste
=> 1/2 tsp red chilli powder
=> 1 cup thick yogurt
=> 3 medium onion (sliced & fried brown)
=> 1/2 tsp Garam masala powder
=> 1 inch piece ginger(cut into thin strips)
=> a few sprigs fresh mint leaves(tom)
=> a few sprigs coriander leave (tom)
=> 1/2 cup milk
=> a few drops rose water
=> 4 eggs (boiled & sliced)
=> Heat oil, add cinnamon,bay leaves,cloves,cumin seeds,green cardamoms and saute.
=> Add sliced onions and saute. add slit green chillies and chicken cubes and continue to saute.Add turmeric powder and mix.
=> Add tomatoes and salt nd mix. add ginger-garlic paste,red chilli powder and yogurt. mix well. Add half the fried brown onions.
=> Add the boiled rice on top. sprinkle Garam masala powder, ginger julienne, mint leaves and coriander leaves.
=> Sprinkle milk, rose water and remaining browned onions.cover and cook on low heat for about 10 to 15 minutes.
=> Garnish with the egg slices and serve hot.
=> 2 medium apples
=> 2 medium oranges
=> 12 green grapes
=> 12 black grapes
=> 1 green capsicum
=> 1 medium cucumber
=> 2 medium tomatoes
=> 2 tablespoons lemon juice
=> 2 spring onions, chopped
=> 2 green chillies, chopped
=> salt to taste
=> 1 tablespoons chaat masala
=> 1 tablespoons extra virgin olive oil
=> cut the apple, remove seeds and cut into thin slices, sprinkle one tablespoon of lemon juice.
=> peel the oranges and halve them. quarter the grapes remove the seed from capsicum and tomatoes and slice thinly.peel and slice cucumber.
=>Combine the apples, oranges,green grapes,black grapes ,green capsicum,cucumber, tomatoes, springtime onions and green chilies in a great bowl
=> 750 grams chicken on the bone, cut into medium size pieces
=> 3/4 cup yogurt, whisked
=> 1 tablespoon coriander powder
=> 1 tablespoon cumin powder
=> 1/4 teaspoon turmeric powder
=> 2 tablespoon ginger-garlic paste
=> 3-4 green chillies
=> slate to taste
=> 3-4 green chillies
=> 1 inch cinnamon
=> 3-4 green cardamoms
=> 2 black cardamoms
=> 4 cloves
=> 3/2 teaspoons red chilli powder
=> 1/4 cup fresh tomato pure
=> 3/4 cup fried onion paste
=> 3 tablespoons cashew nut melon seed paste
=> 1/4 teaspoon green cardamom powder
=> 1 teaspoon garam masala powder
=> 1/2 cup thick coconut milk
=> Combine yogurt,coriander powder, cumin powder,turmeric powder,ginger-garlic paste,slit green chillies and salt in a bowl and mix well.Add chicken pieces,mix well and set aside to marinate for 30 minutes.
=> Heat ghee in a non-stick pan.Add cinnamon,green cardamoms,black cardamoms and cloves and saute till fragrant.
=> Add chicken along with the marinade, stir and cook on high heat for 3-4 minutes.
=> Add red chilli powder and tomato puree,mix well and cook for 2-3 minutes.
=> Add onion paste, mix well and cook for 2 minutes. Add cashew nut melon seed paste,mix well and cook for 2 mnutes.
=> Add cardamom powder,nutmeg powder and garam masala powder,mix well and cook for 2 minutes.
=> Adjust salt and mix. Add coconut milk, mix well,cover and cook for 15-20 minutes.
=> Serve hot garnished with red and yellow capsicum juliennes.
=>500 grams(2 cups)yoghurt
=>750 grams chicken on bone ,cut into small pieces
=>10-15 green cardamoms
=>10-15 black peppercorns
=>2 tablespoons ginger-garlic paste
=>2 tablespoons lemon juice
=>2 tablespoons butter
=>2 medium onions, finely chopped
=>3 green chillies
=>salt to taste
=>2 tablespoons finely chopped coriander leaves
=>Grind cardamoms, cloves and black peppercorns in a mortar and pounder into a coarse powder.
=>Marinate the chicken with the ground powder, carroty garlic paste, lemon juice and yogurt in a bowl and set out-of-the-way for 15-200 minutes.
=>Heat butter in a non-stick pan. Add onion, green chilies and deep-fry till onion is translucent.
=>Add marinated chicken, salt, chopped coriander and mix well. Cover and cook on low heat up for 20-25 minutes, stirring occasionally.
=> 4 skinless, boneless chicken breast halves
=> garlic salt to taste
=> 18 (6 inch) corn tortillas, torn in half
=> 1 (28 ounce) can green chile enchilada sauce
=> 1 (16 ounce) package shredded Monterey Jack cheese
=> 1 (8 ounce) container reduced fat sour cream
=> Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
=> Season chicken with garlic salt. Arrange in the prepared baking dish. Bake 45 minutes in the preheated furnace, up-to no longer rose and juices run clear. Cool, chipped, and set aside.
=> With metal pincers, char each tortilla half over the open torch of a gas stove burner for about one minute, up-to lightly puffed.
=> Pour about 1/2 inch enchilada white-sauce in the base of a medium baking dish, and Fabricate six tortillas in a single slab.Top with 1/2 the chicken, 1/3 cheese, 1/2 the sour cream, and 1/3 of the remaining enchilada sauce. Repeat. Coat remaining tortillas thoroughly with remaining enchilada sauce, and arrange on top of the layers. Sprinkle with remaining cheese, and top with any remaining enchilada sauce
=> Then, bake 45 minutes in the preheated oven. Cool slightly already serving.
Preheat the stove to 200ºC/400ºF/gas 6. Expel the chicken from the ice chest and surrender aside to approach room temperature. Bash the rub fixings to a fine powder in an expansive pestle and mortar, then sprinkle the chicken with olive oil. Sprinkle over the rub and utilize your hands to back rub every one of those stunning flavors into all the hideouts and corner
Air out the lager and pour out around 66% of it (or beverage it!), then painstakingly bring down the chicken cavity onto the can so it would appear that its sitting up. Position the chicken so its upright on a simmering plate, then place in the stove and cook for around 1 hour 10 minutes, or until brilliant and cooked through. To check its carried out, embed a blade into the thickest piece of the thigh – the juices ought to run clear.
Brush the chicken done with the grill sauce, then come back to the stove for a further 10 minutes, or until dull and sticky. Then, finely cut the stew and spring onions and pick the coriander takes off. When prepared, precisely uproot and dispose of the can, then cut up the fledgling, diffuse over the bean stew, spring onions and coriander leaves, then serve.